Potato Korokke

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Updated on 04/23/21
Potato Korokke

The Spruce / Christine Ma
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
556 Calories
26g Fat
63g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 556
% Daily Value*
Total Fat 26g 33%
Saturated Fat 4g 20%
Cholesterol 72mg 24%
Sodium 338mg 15%
Total Carbohydrate 63g 23%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 18g
Vitamin C 17mg 86%
Calcium 95mg 7%
Iron 5mg 26%
Potassium 1133mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Korokke are mashed potato cakes that are coated with panko and deep-fried. Korokke is a food people of all ages love in Japan. With a crispy crust and creamy, savory interior, they are delicious served as a snack, appetizer, or part of a meal.

It’s said that korokke originated from French croquette or Dutch kroket. It became a widespread Western-style food in Japan in the early 1900s and evolved to suit more Japanese tastes. This recipe is for a basic type of korokke, but there are many variations. Curry korokke are spiced with curry powder, kabocha or pumpkin korokke use the veggie as a filling, and even nikujaga korokke using mashed leftover nikujaga, a meat and potato stew.

Try it with organic beef, carrots, or shiitake mushrooms. Enjoy korokke with the sauce of your choice—tonkatsu sauce, Worcestershire sauce, ketchup, or just as is. Since the recipe takes some time to make, consider making extra to freeze and have them anytime you want.

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Ingredients

  • 4 medium potatoes, peeled and quartered

  • 2 cups vegetable oil

  • 1/4 pound ground beef

  • 1/2 medium onion, finely chopped

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup all-purpose flour, more as needed

  • 1 large egg, beaten

  • 1 cup panko breadcrumbs

  •  Tonkatsu or other dipping sauce, for serving

Steps to Make It

  1. Gather the ingredients.

    Potato Korokke ingredients

    The Spruce / Christine Ma

  2. Put a medium pot of water on to boil. Boil the peeled, quartered potatoes until softened. Test with a skewer―they're ready when the skewer goes through easily.

    potatoes in a pot of water

    The Spruce / Christine Ma

  3. Drain the cooked potatoes in a colander and return to the pot. Mash the potatoes while they are hot.

    mashed potatoes in a pot

    The Spruce / Christine Ma

  4. Heat a little oil in a medium skillet and sauté the beef and onion until cooked through.

    beef and onion in a skillet

    The Spruce / Christine Ma

  5. Combine the mashed potatoes with the cooked beef and onion in a mixing bowl. Stir together, season with salt and pepper, and let the mixture cool.

    mashed potatoes, cooked beef and onion in a mixing bowl

    The Spruce / Christine Ma

  6. Form the cooled mixture with your hands into flattened, oval-shaped patties.

    potato and beef mixture shaped into balls

    The Spruce / Christine Ma

  7. Add the oil to a heavy-bottomed, deep pot and heat over medium-high heat to 350 F.

    pot with oil

    The Spruce / Christine Ma

  8. Add the flour to one shallow bowl, the beaten egg to another, and the panko to another. Coat each potato patty with flour. Dip in beaten egg and let any excess drip off. Lastly, coat with the panko.

    potato balls coated with breadcrumbs

    The Spruce / Christine Ma

  9. Deep-fry, working in batches if needed, until deep golden brown and crispy, flipping as needed. Don't overcrowd the pot. Drain on a cooling rack or paper towels and repeat with the remaining korokke.

    potato balls fried in a pot of oil

    The Spruce / Christine Ma

  10. Serve hot with your choice of dipping sauce.

    Potato Korokke on a plate with dipping sauce

    The Spruce / Christine Ma

Tips

  • Don't make the korokke too big, or they won't hold together well while frying.
  • Don't fry too many at a time or the temperature of the oil will drop and make the korokke oily.
  • Russet potatoes are the better choice of potatoes for this type of dish. They are a good baking potato but also great for frying and making french fries.

How to Store and Freeze

  • Potato korokke can be frozen, so go ahead and double the recipe to have some ready for later. Prepare as instructed, but do not deep fry them. Instead, wrap the uncooked korokke in plastic wrap, and then place them in a freezer bag. They will last for up to a month in the freezer. When ready to eat, there's no need to defrost, just go ahead and deep-fry them.